Ingredients
- 2 garlic (cloves)
- 2 eggplants
- 2 potatoes
- 1 3/4 ginger
- 1 cauliflower
- 1 green chili (fresh)
- 1 lb tomatoes
- 4 oz boiling water
- 4 oz green beans
- 4 oz cashews (toasted)
- 2 oz coconut (grated)
- 1 tb ghee
- 2 ts coriander
- 1 ts turmeric
- 1 ts cumin
- 1/4 ts cayenne
Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes. Just before serving, stir in toasted cashews & serve over rice. Sarah Brown's Vegetarian Cookbook
